Yield: 4 servings This legendary dish, originally from The Silver Palate restaurant, is a complex combination of sweet and salty flavors. This version, served up at Three Stone Hearth, adds carrots to the mix – which I like a lot. Enjoy this simple but sophisticated dish with quinoa or brown rice and a mixed green salad. Ingredients: […]
Tag Archives | poultry
Chicken Paillards with Clementine Salsa
Yield: 4 servings Clementines team up with tomatoes, onions, celery, and fresh herbs to make a refreshing, splashy salsa in the middle of winter. This dish comes together quickly – quick enough for mid-week meals. Serve it with some rice or quinoa and a fresh vegetable. Enjoy! Ingredients: 4 boneless, skinless chicken breasts (or, cut 2 chicken breasts in half for 4 smaller […]
Brown Rice and Chicken Stir-Fry with Edamame and Walnuts
Yield: 6 servings This is an old favorite of mine. You can find shelled edamame in the freezer section with other frozen vegetables. Just follow the package directions for cooking them, usually at a full boil for about 5 minutes. If you have leftover brown rice that needs using, this dish is ready in a hurry. […]
Turkey and Wild Rice Salad
Yield: 4 servings Leftover turkey never tasted so good! This salad is so satisfying it can serve as a main course for lunch. If you don’t have turkey, you may substitute chicken. Ingredients: 2 cups cooked wild rice or wild rice blend (prepare 2/3 cup dried rice according to package instructions) 2 cups cooked turkey, cut into bite […]
Turkey Burgers with Carrot-Ginger Sauce
Yield: 4 servings This recipe is a tasty twist on the old standard. The original recipe is for tuna burgers, which are delicious too. If you want to make tuna burgers, use 1 pound of sushi-grade tuna, chop it into chunks, and combine it with the “ingredients for burgers” in a food processor until well […]
Spicy Orange Chicken Stir-Fry
Yield: 4 servings This simple dish comes together quickly, making for an easy weeknight meal. Depending on how much time I have, I like serving it on a bed of whole wheat couscous (5 minutes), quinoa (20 minutes), or brown rice (45 minutes). Even faster – use leftover grains. Ingredients: ¾ cup orange juice (2 […]
Grilled Lemon Chicken Salad
Yield: 4 servings I adapted this recipe from The Barefoot Contessa Cookbook to serve 4. In my copy of the cookbook, this page is well-used and wrinkled – always a good sign of an old favorite! “Ina” calls for marinating the chicken for 6 hours or overnight – I go for 30 minutes. Do whatever works […]
Curried Chicken Salad
To make this really easy, buy a rotisserie chicken. Or, follow these directions on how to poach chicken. To serve this as an appetizer, chop the ingredients finely, place about 2 teaspoons of salad on top of crackers or cucumber slices, top with a dill sprig, and voila. To serve as a salad or on sandwiches, no need to chop ingredients as finely. Either way, it’s a hit. […]